Potato Crust Quiche

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Yield: 1 quiche, 8 servings

Recipe photo

This is a perfect do-ahead dish. Potatoes and leeks are a classic combination, but you could use spinach for the leeks if you liked. As a hearty side dish, a do-ahead breakfast or the centerpiece of a meal, this quiche can wear many hats.

Potato Crust Quiche

star rating (9) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 quiche, 8 servings
Published: 01/01/2010

Ingredients

Potato Crust

Filling

  • 2 tablespoons olive oil
  • 2 1/2 cups (1 large) leek, sliced, washed, and drained
  • 4 cups sliced mushrooms
  • salt and pepper to taste
  • 1 cup grated fontina or Swiss cheese
  • 5 large eggs
  • 1/2 cup milk
  • 1/4 teaspoon Worcestershire sauce

Tips from our bakers

  • A 10-inch deep dish pan can handle 6 eggs in this recipe.
  • This quiche can be made ahead and reheated, either in individual servings (use medium power in a microwave), or by heating for 25 to 30 minutes at 325°F.
  • To make the quiche for Passover, substitute matzo meal for flour
  • To make the quiche gluten-free, substitute 2 tablespoons of cornstarch for the flour.
  • You could also add a bit of ham or smoked turkey; if you do you may not need all of the egg mixture. Add some, wait a bit for it to sink in, and add again, slowly.
  • This is a vegetarian dish.

Directions

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Preheat oven to 450°F. Grease a 9- or 10-inch deep-dish pie pan. Set up a strainer over a bowl.

1. Grate the onions into the strainer, and drain for 10 minutes, pressing out the extra liquid.

2.When the onions are drained, transfer them to a bowl and combine them with the salt, thyme and flour.

3. Grate the potatoes into the strainer. Press out any extra liquid, then combine with the onion mixture, mixing to combine.

4. Pat the mixture into pie pan and up the sides. Bake for 25 minutes to let the steam escape.

5. After 25 minutes, brush the potatoes with oil, then bake for 15 minutes more, until the edges are golden brown. Remove from the oven and turn the oven temperature to 350°F.

6. While the crust is baking, heat the olive oil in a large skillet over medium-high heat. Add the leeks and mushrooms and cook until the leeks are wilted, and the mushrooms give up their liquid and it cooks away (you don't want the vegetables to be juicy). Season with salt and pepper to taste.

7. Transfer the vegetables to the baked crust, and sprinkle the cheese evenly on top.

8. Whisk the eggs, milk and Worcestershire together, and pour slowly over the vegetables. Return the quiche to the oven and bake for another 25 to 30 minutes, until the center is set. Remove from the oven and cool for 10 minutes before slicing. Serve warm.

Nutrition information

Serving Size: 215g Servings Per Batch: 8 Amount Per Serving: Calories: 279 Calories from Fat: 140 Total Fat: 16g Saturated Fat: 4 Trans Fat: 0 Cholesterol: 144mg Sodium: 405 Total Carbohydrate: 24g Dietary Fiber: 3 Sugars: 3g Protein: 9g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1
  • star rating 11/28/2010
  • supermoth from KAF Community
  • I used this potato crust recipe last night to make a ham and cheese quiche and it was a huge hit! Precooking the crust gave it a nice bit of a crunch while still being tender and added a little flavor. Everyone went back for seconds!
  • star rating 04/04/2010
  • SeaLily from Virginia
  • I made this recipe exactly as printed, except I reversed the order by accident and grated the potato before the onion. The shredded potato started to darken immediately, so by the time I pressed the mixture into the dish, it was pretty gray. I should have grated the potatoes just before adding to the onion and pressing into the pan; and perhaps next time i can do something to retard the darkening. I used cornstarch instead of flour for a gluten-free meal. It was excellent. I look forward to making it again--- it was a huge hit with my family and our friends. It presented beautifully in a red, scalloped-edge deep dish from Williams Sonoma! Thank you, KA, for all the great recipes, images and presentation ideas!
  • 03/30/2010
  • S. Ingram from NYC
  • To make this recipe kosher for passover follow the gluten-free substitute, but instead of cornstarch, use potato starch.
  • star rating 03/26/2010
  • Cere from Chicago, IL
  • THIS IS NOT KOSHER FOR PASSOVER!! The recipe clearly includes flour, which is prohibited during Passover.
  • 03/26/2010
  • Tansy Craft from Michigan
  • This is not for Passover. It contains flour!
  • star rating 04/17/2009
  • Deborah from Salem, OR
  • This is very good! My grand daughter who doesn't like potatoes ate every bite.
  • star rating 03/28/2009
  • Cyndy from Palo Alto CA
  • My husband and I both found this very tasty. I look forward to trying variations on the filling. Just be sure to oil or butter the pie pan really well, as the potato crust has a tendency to stick. I used a pie shield as the custard was baking to keep the crust from getting too brown.
  • star rating 03/10/2009
  • Lauren from Milwaukee
  • This recipe is included in 'vegan' recipe results, however, it is obviously not vegan.
    Sorry for any confusion. The recipe should be listed as vegetarian only, not vegan. We appreciate your taking the time to share this with your fellow bakers. MJR @ KAF
  • 12/19/2008
  • from
  • This recipe can be found under the listing of gluten-free, however, it is not gluten-free.

    For the Gluten free version, please check the sidebar tips. To make the quiche gluten-free, substitute 2 tablespoons of cornstarch for the flour. Happy Baking! Elisabeth from KAF

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